happy new year [and happy bellies]!around the world pop-up dinner V

When: December 29th, 2013, Sunday, 6:30 pm

Where; Burma-Tokyo Restaurant320 Atwood Street, Pittsburgh, PA 15213

PLEASE CHECK BACK SOON FOR NEXT MONTH'S DINNER

Join Lean Chef en Route/ Zest Wishes for the fifth in a series of monthly Around The World Pop-Up Dinners. Guests will be treated to culinary creations with worldly inspiration, culled with locally-grown, organic and GMO-free ingredients. The event features fun, food education and a multi-course dinner.Chef Mya Zeronis has a background in globally-inspired contemporary American cuisine, and her now five-month-old dinner series scored a Q & A in Pittsburgh Magazine (Scroll down), chef profile in Pittsburgh Post-Gazette and write-up by Pop City Media. This month, she will be serving up flavors of the Philippines, Japan, Texas, Carolinas and Myanmar (formerly Burma) with her own modern flair, taking diners on a whirlwind delicious voyage. Themed around the New Year's Day celebration, menu includes a variety of what many cultures believe to be lucky, auspicious foods: citrus, legumes, leafy greens, long noodles (of course, gluten-free), grapes, pomegranate and round-shaped foods. The vegan-friendly, multi-course supper includes raw food items and is free of gluten, soy, dairy, egg, refined sugar and corn syrup.1) Play with Chef's Mya's commercial-grade juicer to cold-press pomegranates, oranges and tangerines. Mix the raw, untreated, natural juices with sparkling water to make yourself a healthy punch of citrus fruits, garnished with the rinds (where essential oils live). [The event is hosted at a BYOB restaurant. Guests may bring alcohol to mix into this beverage or champaign to toast for the successful new year.]2) Chef Mya teaches you how to make Texas Caviar (It's vegan; Don't be fooled by the name.), using black-eyed peas, Clarion River Organics hot chilies, bell peppers, red onion, tomatoes, garlic, organic fresh lime juice & zest, kosher-certified pure sea salt and cilantro. Enjoy with organic blue corn tortilla chips.3) You'll learn how to eat with a pair of chopsticks. For longevity, pick up long noodles and slurp them. How about warm Japanese soba noodles tossed with roasted garlic, Olive & Marlowe’s gold-medal-winning extra virgin olive oil and scallions? Served over these buckwheat noodles, there’s a choice of toasted cashews (or grilled Wild-caught, US shrimp) in homemade adobo, staple Filipino marinate that dates back to Spanish colonial times.4) Filipino vegetable stew (think ratatouille but tastier and exotic): okra, skinny Asian eggplant, tomatoes, kabocha squash (Japanese pumpkin), bitter melon and ginger, etc. Vegan version is seasoned with nutrient-rich kelp. Non-vegans get smoked, sustainable, Food & Water Watch-recommended, wild-caught herring (in place of shrimp paste).5) Braised organic kale with Wild Purveyors cremini mushroom "bacon" bits6) Southern Favorite Hoppin' John: organic brown rice, onion, parsley, black-eyed peas, thyme, cayenne, oregano7) Burmese egg-less, dairy-free rice donuts fried in virgin coconut oil (the good fat), served with Palmyra Palm syrup and organic coconut sugar8) Dozen grapes to take home and eat at midnight on New Year's Eve for the sweet new year

This is reservation-only event, and guests must PAY IN ADVANCE. Don’t miss limited-time, early RSVP discounted rate! Use PayPal button above.

This is reservation-only event and guests must PAY IN ADVANCE. Don’t miss early RSVP discounted rate! Up to 2 children age 7 or younger, accompanied by paying adult, eat free. For each additional child or those 8-14, there is a $10 suggested donation to No Kid Hungry.Use payment button above.

Happy Thanksgivukkah! It's VEGAN: around the world pop-up dinner IV

When: November 24th, 2013, Sunday 7 pm

Where; Burma-Tokyo Restaurant320 Atwood Street, Pittsburgh, PA 15213

Join Lean Chef en Route/ Zest Wishes for the fourth in a series of monthly Around The World Pop-Up Dinners. Guests will be treated to culinary creations with worldly inspiration, culled with locally-grown, organic and GMO-free ingredients. The event features fun, food education and multi-course dinner.

Chef Mya Zeronis has a background in globally-inspired contemporary American cuisine, and the now four month-old dinner series scored her a chef profile in Pittsburgh Post-Gazette and write-up by Pop City Media. This month, she will be serving up flavors of the Middle East, Asia, New York and Florida with her own modern flair, taking diners on a whirlwind delicious voyage. Themed around Chanukah and Thanksgiving, this is a meat-less holiday feast.

This is reservation-only event and guests must pay in advance. Don’t miss early RSVP discounted rate! Recipes for dishes served during this event and past pop-up dinners will be published as an eBook for sale. Every guest will get a FREE copy!

Spooky Supper & food day celebration: around the world pop-up dinner III

Join Lean Chef en Route/ Zest Wishes for the third in a series of monthly Around The World Pop-Up Dinners. Guests will be treated to culinary creations with worldly inspiration, culled with locally-grown, organic and GMO-free ingredients. The event will feature fun, food education, a multi-course dinner and local beer from East End Brewing Company.

Chef Mya Zeronis has a background in globally-inspired contemporary American cuisine, and the now three-month-old dinner series scored her a chef profile in Pittsburgh Post-Gazette and write-up by Pop City Media. This month, she will be serving up flavors of Germany, China, France and Vietnam with her own modern flare, taking diners on a whirlwind delicious voyage. Themed around Halloween, this one is not meant for the faint-hearted. Joining Food Day, a nationwide celebration and movement for healthy, affordable and sustainable food, the event will feature a farm-to-table and snout-to-tail dinner. Fear not, vegans. You may all SCREAM at once, when you see the Vegan Brunch Done Right menu (scroll down further). Carnivores, the delectable dinner will open your minds to zero-waste cooking, a movement by a few progressive chefs to help combat food waste in the U.S.

This is reservation-only event and guests must pay in advance. Recipes for dishes served during this event and past pop-up dinners will be published as an eBook for sale. Every guest will get a FREE copy!

around the world pop-up dinner II

Join Chef Mya Zeronis for the second in a series of monthly Around The World Pop-Up Dinners. Guests will be treated to culinary creations with worldly inspiration, culled with locally-grown organic non-GMO ingredients and flavored with health-boosting spices and herbs.

The event will feature fun, workshops, and a four-course dinner. Chef Mya has a background in globally-inspired contemporary American cuisine, and will be serving up flavors of Louisiana, South America and Asia with her own modern flare, taking diners on a whirlwind delicious voyage. Included in the dinner is a demonstration of some of the different uses of Mortar and pestle. This wonderful tool dates back to pre-history, but every modern kitchen should have a set!

Smash up lemongrass (certified naturally-grown) from Goose Creek Gardens. Use this to make a lovely tea. Feel free to drink it unsweetened, or to add some of Grandma Z’s Maple Haus less-refined, dark amber maple syrup for a great sweet taste and health benefits.

Make red curry paste;

Create your own guacamole, with ingredients from Clarion River Organics and Olive and Marlowe's gold-medal-winning extra virgin olive oil.

The four-course meal includes raw food items and is free of dairy, gluten, refined sugar, corn syrup, vegan friendly and allergen friendly. TAKE NOTE: No chemically-processed, mass-manufactured, textured GMO soy immitation meats or cheeses on the menu. Vegan, pescetarian or meat muncher, you’ll love the menu she’s inspired to cook. See what guests have to say about a past event in July and most recent one in August.

The event is BYOB (for those 21 and over), and seats are limited. Price is $45 + tax as listed on Public Market site. Sold out! Please check back for next month's dinner.

around the world pop up dinner

Join Chef Mya Zeronis for an evening of fun, workshops and – best of all – a four-course dinner! With a background in global-inspired contemporary American cuisine, our chef modernizes and localizes staples from places as diverse as Memphis, Vietnam, Spain and India, utilizing locally-produced organic, non-GMO ingredients.

Classes include:

Creative Juices: Guests get to play with a commercial-grade juicer to make raw veggie/ fruit juice blends and share with others.

Pickling Shouldn’t Be a Pickle: With Chef Mya’s instructions, pickle crunchy, raw vegetables, ginger, jalapeno and garlic in apple cider vinegar brine. Each guest will take home a pint jar of pretty pickles.

That’s How She Rolls: Make your own fresh vegetable summer rolls the way she demonstrates. Enjoy with her artisan dipping sauce.

The exciting menu, which is vegan, paleo, diabetic and allergen friendly (with a non-vegan option for entrée), includes raw foods and macrobiotic items. No alcohol, dairy, egg, gluten, refined sugar or corn syrup: